Growing up in Europe with long history and huge variety of dark and multi grain breads and rolls, bread has always been a very important part of my life. After relocating to the other side of Atlantic, I had to make significant adjustment when it came to my “love” for breads. Not only I didn’t fancy the idea of eating bread containing sugar (especially for my children), I was also used to heavier breads while most American breads, even whole or multi-grain, are rather soft and need to be toasted, which dries them up and changes the taste completely. My options were reduced to small specialized bakeries with often pricey breads, but I wanted a healthier alternative for myself and my family. My desire to make my own bread has been growing over the years, but my time was always limited, and bread-making wasn’t the main priority. It wasn’t until I started making my own pizza dough that I realized how simple bread-making actually is.

The following recipe for a whole wheat flat bread is actually derived from my homemade pizza recipe, and improved through a trial-error process. My personal preference for a flavor is rosemary, but you can replace it with chopped olives, nuts, seeds even raisins, or keep it plain.

Ingredients (yields about 10 servings):

4 cups whole wheat (or other preferred whole-grain) flour

2-1/4 teaspoons active dry yeast* (or one package)

1-1/2 teaspoons sea salt

1-1/3 cups warm water

3 tablespoons extra virgin olive oil (plus more for final sprinkle)

2 tablespoons fresh or dry rosemary, cut into small pieces**

*I use yeast specific for whole grain flours such Hodgson Mill

**You can also use thyme, oregano, flax seeds, oats, sesame seeds or other ingredient you fancy

Loaf with flax seeds

Directions:

In a small bowl, combine yeast and warm water. Allow sit for about five minutes or until mixture foams.

In a large bowl or the bowl of a stand mixer, combine flour, rosemary and salt. Make a well in the center and add yeast mixture and olive oil.

Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer).

Shape dough into a ball, place in a lightly greased bowl and cover with fabric towel. Place bowl in another large bowl with hot water to keep dough warm for rising. Allow to rise for about an hour until dough about doubles in bulk.

Line baking pan with baking paper and lightly dust with cornmeal. Punch down risen dough, shape into a ball and place on a pan. Roll out into a rectangle of desired thickness; I use about 1/2″ for my breads. You can also use knife and pre-slice the bread into final serving sizes, which will make it easier to separate after baking.

Preheat oven to 400 degrees F. Place bread in oven and bake for about 10-15 minutes, based on your desired crispiness. Allow to cool for about 10 minutes before serving.

Baguette with oats

This flat bread can be used in many ways:

Sandwiches: cut each slice horizontally in the middle and stuff them with your favorites you use for sandwiches; you can toast them lightly for more crispiness. Kids really enjoy the thin layers;

Snack sticks: cut bread into small pieces of about 1″ by 3″ and serve along with your favorite dip such as hummus, guacamole or salsa;

Pizza snack: add cheese, tomato or any favorite topping and toast in an oven for few minutes for a quick pizza snack;

Party chips: cut bread horizontally in the middle and cut further into small squares of about 1.5″ by 1.5″, toast in the oven for 5 minutes and use as chips with party dips.

Loaf with thyme

Enjoy and don’t forget to share you personal tips and recommendations in our discussion section below.

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